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| Tiramisu |
Ingredients
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Method
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk
attachment on high speed for about 5 minutes, or until very thick and light yellow.
Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the
mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9
by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1
side of the remaining ladyfingers in the espresso/rum mixture and place them in a
second layer in the dish. Pour the rest of the espresso cream over the top. Smooth
the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate
Cook’s Note: To make espresso for this recipe in your electric drip coffee
maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Method
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk
attachment on high speed for about 5 minutes, or until very thick and light yellow.
Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the
mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9
by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1
side of the remaining ladyfingers in the espresso/rum mixture and place them in a
second layer in the dish. Pour the rest of the espresso cream over the top. Smooth
the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate
Cook’s Note: To make espresso for this recipe in your electric drip coffee
maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
